Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Swiss Desserts
A coconut vanilla pudding inspired by Coop's yogurt of the month for March. It's rich, creamy, and can double as a tart filling. And because it only uses coconut milk, no regular milk or butter, it's dairy free.
Crunchy nuts, soft truffle filling, marzipan, a slathering of chocolate. Heaven.
The Griessköpfli is akin to rice pudding (creamy, raisiny), but firmer, and therefore sliceable. It is dazzlingly toppable—pour over anything from boozy sauces to fruit compotes or caramels, or eat it plain and revel in its comforting simplicity.
Sii is a little like bread pudding, only with wine instead of milk. You soak the bread and dried fruit in wine overnight, then mix it together and warm it in some butter. I made two versions: one with Walliser white wine and apricots, and the traditional with red wine and raisins.
The two best ways to sell dessert, a chef once told me, are to make it either nostalgic or do-it-yourself. Either something that tastes like childhood or something you have to actively do: pour something, roast a marshmallow, etc. The Coupe Dänemark hits all the buttons, and perhaps the combination of flavours, chocolate and vanilla, along with the simple act of pouring a sauce, make it the perpetual favourite it is today.
